Saturday, January 19, 2008

Dutch Oven Roast with Bacon and Veggies, Part Deux

So, every week, I try to cook up something new.

There’s a couple of reasons for this. One, it keeps me learning, keeps it fresh. I try things that I’ve never done before, things that I think that some people haven’t done in a dutch oven before. I like to push the envelope.

Also, I like to have something to blog about. I mean, would you kind folks keep comin’ back week after week if all I did was chicken and potatoes and dump cakes (both of which I love, BTW).

But this week, I asked my wife what she wanted me to cook.

“Why don’t you cook that roast in the freezer?”

Yeah, but I’ve done roasts a bunch of times before. Besides, I can’t cook in the freezer. I cook in the Dutch oven…

OK, so I didn’t really say that last part. But it was funny, wasn’t it? Wasn’t it? Yeah…

Still, I did see it as a chance to do the recipe I did last October, and do it right. By that, I mean, to not forget the bacon. I followed the recipe pretty much straight as written back in the archives. The only difference was that I didn’t have any soy sauce, and I actually had some brown sugar. I used thick sliced peppered bacon.

And the result? Wow. Just look at the pictures and see. It tasted every bit as good as it looked! So I guess sometimes it’s cool to revisit the recipes and practice them a bit, eh?

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